1. Peel the potatoes and cut into filaments; wash off the starch and soak in clean water.
2. Boil the water in a pot. After the water is boiled, add the potato shreds and blanch it; after the potato shreds change color, immediately remove the cold water and drain the water for later use.
3. Shred the gourd radish and blanch it.
4. Shred the green pepper.
5. Put salt.
6. Put cooking wine.
7. Put MSG.
8. Put balsamic vinegar.
9. add sugar.
10. Add oil to the pot and fry the fragrant peppercorns over low heat.
11. Pour oil and pepper on the potato shreds and mix well.
Tips:1. Hand-cut potato shreds taste better than rubbed;
2. The cut potato shreds are washed to remove the starch, soaked in cold water for a while and then blanched, the potato shreds have a crisp taste;
3. The blanching time of potato shreds is based on personal preference,
4. The potato shreds after blanching must be immersed in cold water (cold water) immediately to keep the crispy texture of the potato shreds;
